<![CDATA[Sausage Meat Refrigerated]]>A week ago this past Saturday I ground and prepped pork for making a small batch of Linguica. I followed the recipe and used Prague Powder #1 in a ratio consistent with the larger recipe.

How can I tell if the meat is still usable and how long will the sausage meat last if refrigerated? I made a small batch since it was my first time attempting to make linguica so if I need to discard and start over, no big deal. Thanks in advance for any help!

]]>https://waltonsdev.nodebb.com/topic/4609/sausage-meat-refrigeratedRSS for NodeThu, 10 Sep 2026 23:06:20 GMTMon, 22 Nov 2021 15:32:17 GMT60<![CDATA[Reply to Sausage Meat Refrigerated on Mon, 22 Nov 2021 20:21:40 GMT]]>ADJWIS Cure #1 will still be plenty active against odorless pathogens like botulism so the sniff test will be sufficient

]]>https://waltonsdev.nodebb.com/post/57781https://waltonsdev.nodebb.com/post/57781Mon, 22 Nov 2021 20:21:40 GMT<![CDATA[Reply to Sausage Meat Refrigerated on Mon, 22 Nov 2021 18:55:04 GMT]]>Chef Not sure the temp of my old fridge but I’ll open my digital thermometer and stick if in there for a few. I’ll take a look at the meat tonight and give it the old “sniff” test. Like I wrote in my initial post, it was a trial batch so if it’s bad I’m only out my time and a small investment in the pork butt.

Thanks again!

AJ

]]>https://waltonsdev.nodebb.com/post/57771https://waltonsdev.nodebb.com/post/57771Mon, 22 Nov 2021 18:55:04 GMT<![CDATA[Reply to Sausage Meat Refrigerated on Mon, 22 Nov 2021 18:51:57 GMT]]>Hey Yooper, Thanks for the reply…

I used 1 tsp of #1 cure for 4# of ground pork. My question is, if I ground up the pork and seasoned it with spices and the #1 cure powder a week ago this past Saturday, is it still ok for me to stuff the casings?

]]>https://waltonsdev.nodebb.com/post/57770https://waltonsdev.nodebb.com/post/57770Mon, 22 Nov 2021 18:51:57 GMT<![CDATA[Reply to Sausage Meat Refrigerated on Mon, 22 Nov 2021 18:51:17 GMT]]>ADJWIS Likely so, however much depends on the average temperature of your refrigerator. You bought at least 2 to 3 days with the sodium nitrite.

If you keep it around 37’F or lower, diffidently should be good. Between 38 and 42’F likely good, there would be a diffident smell to it if it went bad.

If it maintains above 42’F, not sure if I would trust it.

Hope this helps.

]]>https://waltonsdev.nodebb.com/post/57768https://waltonsdev.nodebb.com/post/57768Mon, 22 Nov 2021 18:51:17 GMT<![CDATA[Reply to Sausage Meat Refrigerated on Mon, 22 Nov 2021 18:16:52 GMT]]>ADJWIS Are you say inf you used to much cure #1? How much did you use for your #1 lb batch?

]]>https://waltonsdev.nodebb.com/post/57767https://waltonsdev.nodebb.com/post/57767Mon, 22 Nov 2021 18:16:52 GMT